- 3 anchovy fillets from a can or jar, drained and roughly chopped
Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…
- ½ or 1 garlic clove, roughly chopped, depending on your taste
- 50g bag wild rocket
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
- 20g pack basil, leaves only
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- 1 tbsp capers in brine, drained
Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…
- zest 1 lemon, juice of half
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 3 tbsp extra-virgin olive oil, plus extra to serve
- 1 tbsp toasted pine nuts
- ½ 200g tub ricotta
Ricotta is an Italian cheese made from whey and traditionally a by-product of…
- sourdough bread, to serve
Put the anchovies, garlic, rocket, basil leaves, capers, lemon zest, juice and olive oil into a food processor and pulse until you have a slightly chunky, bright green sauce. Stir most of the pine nuts through the sauce, spoon into a serving bowl and scatter the remaining pine nuts over the top.
Put the ricotta into a mixing bowl, season, then whisk until it becomes billowy and soft. Spoon into a serving bowl, drizzle over a little olive oil and add a grind or two of black pepper.
When you’re ready to eat, heat the grill to high. Cut thin slices of bread, each big enough for a couple of bites. Spread evenly over a baking sheet and grill for 2 mins on each side until golden and crisp. Drizzle a little oil over each piece of toast, sprinkle with a little flaky sea salt, then serve with the ricotta and salsa.
Get aheadBoth the ricotta and salsa will keep covered in the fridge for a couple of hours. The toasts are best made fresh, then loaded up and eaten one at a time to keep them crisp.